Julienne Soup
Fresh peas, 1⁄3 cup.
Chopped potatoes, ¾ cup.
Tomato, ¼ cup.
Soup stock, 1 quart.
Carrots cut in dice, ½ cup.
Chopped turnips, 1⁄3 cup.
Minced onion, 1.
Chopped parsley.
Cook the turnips and carrots together in just enough water to prevent scorching, the potatoes and onions in the same manner, the peas by themselves. When all are done, mix together and add the soup stock, salt, and parsley; reheat, and serve. The water the vegetables are cooked in should be used in the soup.